Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their eff...

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Detalles Bibliográficos
Autores principales: Doumani, Nour, Severin, Isabelle, Dahbi, Laurence, Bou-Maroun, Elias, Tueni, Maya, Sok, Nicolas, Chagnon, Marie-Christine, Maalouly, Jacqueline, Cayot, Philippe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230787/
https://www.ncbi.nlm.nih.gov/pubmed/32290180
http://dx.doi.org/10.3390/foods9040474

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230787/
https://www.ncbi.nlm.nih.gov/pubmed/32290180
http://dx.doi.org/10.3390/foods9040474

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